Steak with Bleu Cheese Butter

Steak with Bleu Cheese Butter

2 New York Strip steaks, 1" thick

Olive Oil

Garlic Salt

Onion Powder

Smokehouse Pepper

2 tbsp butter, softened

3 tbsp crumbled bleu cheese

1 tsp. fresh chives, chopped

Combine the softened butter, bleu cheese and chives in a small bowl and set aside.

Rub the steaks with olive oil. Season with Garlic Salt, Onion Powder and Smokehouse Pepper to taste. Cook on a hot grill (or grill pan) 5-7 minutes per side (or until medium rare). Top with a dollop of the bleu cheese butter and serve immediately.

Steak Diane-ish

Steak Diane-ish

Steaks:

1 Tbsp butter

2 New York Strip Steaks, about 3/4-inch thick

Garlic Salt and Pepper to taste

Sauce:

1 Tbsp butter

1 shallot, finely minced

2 Tbsp cognac

2 Tbsp Marsala

1 tsp Dijon Mustard

1 Tbsp A-1 steak sauce

1 tsp honey

1/2 cup low sodium beef broth

2 Tbsp half and half

Heat an iron skillet over medium high heat. Season steaks with garlic salt and pepper. Add the butter to the hot skillet. As soon as the foam subsides add the steaks. Cook 3 minutes on each side until nicely browned. 

Remove to a warm plate. 

Add the second tablespoon of butter and the shallots. Saute for 1 minutes. Carefully add the cognac and stir to deglaze the pan. You can flambe it if you want to...but personally I don't see the point in risking my kitchen to an open flame! Add the Marsala, mustard, A-1 sauce and honey. Cook for about 1 minute or until syrupy. Add the beef broth and boil for 1-2 minutes. Stir in half and half until incorporated. Add the steaks back to the pan and reheat for just 1 minute (steaks should be about medium by this point). 

Serve steaks with a bit of the sauce spooned over the top. 

Yummy. Adapted from a recipe found on-line called 21 Club's Steak Diane.

Steak and Bleu Cheese Salad with Honey-Caramelized Onions and Walnuts

Steak and Blue Cheese Salad with Honey-Caramelized Onions and Walnuts

Honey-Caramelized Onions:
1 large yellow onion
1 teaspoon EVOO
2 tablespoons honey
Pinch Salt, if desired

Croutons:
1 (6-8") Baguette
1 tablespoon EVOO
Salt and Pepper, if desired

Steak:
2 (3-4oz each) sirloin steaks, about 1 inch thick
2 teaspoons Lawry's Sweet Basil, Citrus and Garlic Rub
1 teaspoon EVOO

Salad:
3 heads Romaine, coarsely chopped
3 oz grape tomatoes, halved lengthwise
1 ripe beefsteak tomato, diced
2 tablespoons chopped walnuts, toasted
1 oz blue cheese

Salad Dressing:
1 tablespoon Dijon Mustard
1/4 cup red wine vinegar
1/2 cup EVOO
3/4 teaspoon sugar
1 tablespoon maple syrup
1/2 cup mayonnaise

Make the Honey-Caramelized Onions:  Peel and halve the onion.  Slice halves thinly.  Meanwhile, heat about 1 teaspoon EVOO in a medium sized non-stick skillet over medium heat.  Add onions to hot pan and cook until light brown, 8-10 minutes, stirring occasionally.  Add honey and cook, stirring occasionally, until onions are deep brown, 5 to 6 minutes.  Season with a pinch of salt if desired.

Toast the walnuts in another medium-sized nonstick skillet, dry, over medium heat for 3-5 minutes, stirring often, until lightly browned and nutty smelling.  Remove from pan and set aside.

Make the Croutons: Add 1 tablespoon EVOO to the empty skillet and turn the heat to medium-high. Cut the Baguette into 1-inch cubes and toss in the hot skillet.  Cook, stirring frequently, until golden-brown, 3-4 minutes.  Season to taste with salt and pepper, if desired.  Remove the croutons and let cool.  Wipe the skillet clean and reserve for steaks.

Cook the Steaks:  Rinse your steaks and pat dry.  Sprinkle each steak with 1/2 teaspoon Sweet Basil, Citrus and Garlic Rub on each side of the meat.  Heat the reserved pan over medium-high heat.  Add 1 teaspoon EVOO.  Add the steaks to the hot skillet and sear until steaks reach a temperature of 145^F (about 4-5 minutes per side).  Transfer to a cutting board and let rest 5 minutes before slicing into 1/2-inch thick slices.

Make the Dressing while the steaks cook.  Combine all ingredients in a bowl and whisk until well mixed.  Toss the romaine, tomatoes, walnuts and blue cheese with the dressing.  Season with Salt and Pepper if desired.

Place the salad on each plate and arrange the steak slices over the salad.  Garnish with the croutons and Caramelized Onions.

Serves 2, if one of them eats as much salad as John does!  This could easily served 3 people though.

Adapted from a Home Chef recipe.  The onions in this salad make it absolutely delicious!

Steak & Onions with Hunter Sauce

1/2 tablespoon butter
1 large sweet onion, halved and sliced
2 boneless shell steaks (I prefer ribeyes, about 1/2-inch thick)
Salt & Pepper to taste
1 pkg Knorr Hunter Sauce (or 1 packet Brown Gravy Mix)
1 cup water

Heat the butter in a non-stick skillet over medium-high heat until melted.  Add the sliced onions and cook, stirring often for 7-10 minutes or until lightly browned and tender.  Remove the onions and keep warm.

Sprinkle the steaks with salt and pepper and add them to the hot skillet.  Cook, turning only once, for 7-10 minutes total, or until steak is of desired doneness. Remove to warmed serving plates.

Add the sauce mix and water to the skillet.  Whisk over medium heat, stirring to combine and scraping up the browned bits on the bottom of the pan.  Boil 1 minute until thickened.

Serve steaks topped with sauce and onions.  Excellent with Mashed Potatoes!

Adapted from Woman's Day magazine recipe from 2006.